Shakshuka is one-pot dish is so packed with flavour that it’s no surprise it has become such a popular brunch item at cafes. But with this great recipe, there’s no reason not to make it at home. Serve with toast to mop up the runny egg yolk and delicious tomato sauce.
Chinese black beans aren’t actually black beans at all, but fermented soy beans. Here these funky little beans impart savoury umami flavours to beautifully tender chicken. Stating the obvious, they are the main ingredient in the Chinese black bean sauce you see in supermarkets. But do try and find the unadulterated ingredient from a good Asian grocer and let your black bean addiction begin! You only need to use a few to get a good flavour boost and they will keep for ages.
Verjuice is the juice of unripe grapes, and it brings a delicious sweet-and-sour note to these elegant, omega-rich salmon fillets. The fish is simply steamed in the slow cooker once the potatoes are done, and the whole lot is bathed in fresh-tasting cooking juices spiked with chilli and herbs.
Kimchi not only ticks all the boxes in terms of on-point, fashionable food, but also boasts a list of health benefits as long as your arm. When an ingredient packs this much punch, you don’t need to mess around with it too much. For a really quick meal, it’s delicious simply stirred through some steamed rice. But with just a little more effort, and a slow cooker, you can make this amazing soupy stew, with plump tomatoes and shiitake mushrooms floating happily in a spicy broth.
There is a wide range of Thai curry pastes out there. The best way to choose a good one is simply to look for those made in Thailand. The Thai brands are generally more finely processed into a paste, so you need less and they keep for ages in the fridge. This also makes them a wise economical choice, but be warned – they are often very spicy!
Couscous is used here to thicken the stew and bring everything together; it doesn’t become gloopy and stodgy, but stays slightly crunchy and nutty. If you wanted to get ahead, you could make the tomato sauce in advance, cooking it for the required time and then refrigerating it until needed. About half an hour before you want to eat, just reheat the sauce on High in your slow cooker and when it is bubbling around the edges, throw in the couscous and seafood and proceed.